Recipe courtesy of Mina Newman

Eggplant Salad

Save Recipe
  • Total: 2 hr
  • Prep: 1 hr
  • Cook: 1 hr
  • Yield: 6 servings
Share This Recipe


Olive oil for sauteing

4 medium eggplants, diced into 1-inch cubes and salted for 1 hour

2 to 3 cloves garlic, chopped

2 medium onions, peeled and diced medium

5 to 6 ripe plum tomatoes peeled, seeded and diced

2 tablespoons honey

1 cinnamon stick

2 tablespoons ground cumin

1 tablespoon tumeric

1 tablespoon paprika

4 tablespoons red wine vinegar

Salt and pepper to taste

2 tablespoons cilantro, chopped

1 tablespoons parsley, chopped


  1. In a large saute pan, heat a small amount of olive oil and brown eggplant quickly on all sides. Continue to cook in batches until all eggplant is done. In a separate pot (large enough to hold all the eggplant), heat 2 tablespoons olive oil and sweat garlic and onions until translucent. Add eggplant, tomatoes, honey and spices. Reduce until all liquid is evaporated. Stir occasionally, making sure the bottom does not burn. Remove from heat; add vinegar and check seasoning. Before serving add herbs. Let cool to room temperature before serving.
Grilled Eggplant Salad (Yam Makheua Yao)
17m Advanced 100%
Eggplant Parmesan
19m Intermediate 98%
Eggplant Bolognese
28m Easy 99%
Eggplant "Meatballs"
Pamela Salzman

Eggplant "Meatballs"

14m Easy 100%